Pasta and beans is a very tasty and flavorful dish, ideal for cold winter evenings. The recipe I propose is my grandmother’s, which she cooked on the wood stove with a terracotta pot, a humble but rich-flavored and incredibly tasty dish. The recipe calls for dried beans to soak for 12 hours and then cook in water, but nothing prevents using pre-cooked ones. Beans are very nutritious and rich in vitamins A, B, C, and E, they are rich in lecithin. Rich in minerals and trace minerals, such as potassium, iron, calcium, zinc, and phosphorus. All types of beans contain a lot of fiber.
Discover also the other soup recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3.5 oz dried beans (or 8.8 oz canned pre-cooked)
- 1 potato (medium)
- 1 carrot
- 1 stalk celery
- 1/2 onion
- 4 tbsps extra virgin olive oil
- 1 tsp tomato paste
- 1 sprig rosemary
- chili powder
- salt
- 2.5 oz mixed pasta
Tools
- 1 Pot
- 1 Pressure Cooker
- 1 Knife
Steps
For the dried beans, soak them in cold water for 12 hours the night before.
The next morning, drain and rinse them under running water. Transfer them to the pressure cooker and cook for 20 minutes.Chop the onion, carrot, and celery and sauté with 2 tablespoons of oil and the rosemary in a pot.
Add the diced, peeled potatoes.
Let them wilt for two minutes, then remove the rosemary sprig.
Add the beans, previously rinsed under running water if using pre-cooked ones, while for dried ones, also add the cooking water, about 2 ladles.
Add the tomato paste, salt, chili powder, and water to cover everything.
Cook for about 40 minutes.
Pour in the pasta and cook until done.
Serve with a drizzle of raw olive oil.
Advice
It keeps in the refrigerator for 2 days.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
